Classic Apple Tarte Tatin

Prepare the pie crust ahead, and form it into a flattened disk. Wrap it in plastic wrap and chill it a minimum of 30 minutes before rolling.

Place the butter in the bottom of the skillet, and melt it over medium heat. Brush the bottom and sides of the skillet with the melted butter and remove from heat. Sprinkle evenly with the sugar.

Pack as many apples as you can into the bottom of the skillet cut side up, and wedge any remaining apples over the top of them the way they fit best. Cook over medium heat until the sugar melts, caramelizes and begins to thicken, and the apples begin to release their juices, about 10-15 minutes. If at any time the the liquid begins to darken, reduce the heat to medium low.

Remove from heat and rearrange the apples in a nice pattern for presentation. Preheat the oven to 350 degrees while you roll out the dough.

Roll out the dough until it's large enough to cover the apples, cutting off any excess with a knife or kitchen shears. Place over the top of the apples and tuck the edges of the crust into the sides, then bake for 30 minutes, or until the crust is golden brown.

Remove from heat and immediately invert onto a serving dish. If any apples stick to the bottom of the skillet, simply remove them and place them on the tart. Serve warm with ice cream or fresh whipped cream, if desired and enjoy!